When regulation challenges innovation: the case of the genus Lactobacillus

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dc.contributor.author Salvetti, Elisa
dc.contributor.author O'Toole, Paul W.
dc.date.accessioned 2017-06-14T15:16:09Z
dc.date.available 2017-06-14T15:16:09Z
dc.date.issued 2017-06-01
dc.identifier.citation Salvetti, E. and O'Toole, P. W. (2017) 'When regulation challenges innovation: The case of the genus Lactobacillus', Trends in Food Science and Technology, 66, pp. 187-194. doi: 10.1016/j.tifs.2017.05.009 en
dc.identifier.volume 66
dc.identifier.startpage 187
dc.identifier.endpage 194
dc.identifier.issn 0924-2244
dc.identifier.uri http://hdl.handle.net/10468/4080
dc.identifier.doi 10.1016/j.tifs.2017.05.009
dc.description.abstract The majority of probiotic bacteria belong to the genus Lactobacillus which includes a large number of safe species integral to fermented food production. In the European Union the conversion of ensuing data into successful claims that are compliant with regulatory requirements has proved difficult. Furthermore, the study of lactobacilli has been challenging because of their phenotypic and genomic diversity. Here issues pertaining to the marketing authorization of novel foods and probiotics are outlined, taking Lactobacillus genus as reference. We highlight the drawbacks regarding the taxonomic characterization and the safety assessment of these bacteria and the validation of their beneficial mechanisms. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Probiotics en
dc.subject Lactobacillus en
dc.subject Legislation en
dc.subject Safety en
dc.subject Characterization en
dc.subject Substantiation en
dc.title When regulation challenges innovation: the case of the genus Lactobacillus en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul O'Toole, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: pwotoole@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-06-01
dc.date.updated 2017-06-14T15:04:16Z
dc.description.version Accepted Version en
dc.internal.rssid 398941726
dc.contributor.funder European Commission en
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Trends In Food Science and Technology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress pwotoole@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::MSCA-IF-EF-ST/659801/EU/Consolidating a genomic framework for exploiting lactobacilli/GENOLACT en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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